Mexican Bean Salad

In my constant hunt for new things to make for dinner, I came across this recipe for a Mexican bean salad. And I knew that I had to try it {and tweak it, of course}.

I also knew that it would be the perfect pair for the blue cornbread I was dreaming of making. And it was, by all counts, perfect.

So, instead of spending a lot of time talking about why it was so good, I’m going to let you figure it out yourself. Make it, and you’ll see what I mean. And please, try to refrain from singing any songs about beans…

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Mexican Bean Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 -6

Ingredients

  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can kidney beans, drained
  • 1 15-oz can northern beans, drained and rinsed
  • 1 1/4 cup frozen corn kernels rinsed in cold water
  • 1 onion chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbs fresh lime juice
  • 1 tbs lemon juice
  • 2 tbs sugar
  • 1 tbs salt
  • 1 clove crushed garlic
  • 1/2 tbs ground cumin
  • 1/2 tbs ground black pepper

Instructions

  1. Saute onion in small skillet until translucent, about 5 minutes.
  2. Transfer to a large bowl and combine with beans and corn.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cumin, and black pepper.
  4. Pour dressing over vegetables; mix well.
  5. Chill thoroughly, and serve cold.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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